How To make Lemon Poppy Muffins
3 cups unbleached flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup sugar
3/4 cup egg beaters=AE 99% egg substitute
1 cup sour cream, fat-free
1/3 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
1/4 cup poppy seeds
1 teaspoon lemon zest
grated
granulated sugar :
(for garnish)
Preheat oven tp 375F. Sift together flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping bowl often. Add egg lemon juice and substitute; beat well.
Add flour mixture alternately with sour cream, vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest.
Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with additional granulated sugar.
Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
How To make Lemon Poppy Muffins's Videos
How to Make Lemon Poppy Seed Muffins | Easy Homemade Muffin Recipe
Find the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make lemon poppy seed muffins from scratch. This easy homemade lemon poppy seed muffins recipe is so yummy, not too sweet, with the perfect amount of lemon flavor. And you can always add more or less of the lemon according to your tastes. If you love baking muffins, give this recipe a try! If I can do it, you can do it. Let's get baking.
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Ingredients:
2 1/2 cups of all-purpose flour (for a lighter muffin use 2 1/4 cups) (300g)
2 tsp. baking powder (10g)
1/2 tsp. baking soda (3g)
1/2 tsp. salt (2g)
2 Tbsp. poppy seeds (18g) may use more or less
1/2 cup butter, melted (salted or unsalted) if using salted reduce the actual salt added to 1/4 tsp. (113g)
1 cup white granulated sugar (200g)
zest from 1 lemon can use more or less
1 tsp. vanilla extract (5ml)
2 Tbsp fresh lemon juice, can add more or less (30ml)
2 large eggs
1/2 cup milk (whole, 2%, 1%, skim, almond, etc.) (120ml)
1 cup whole milk greek yogurt or just 1 7-oz container (200g)
Glaze
2 Tbsp. lemon juice (30ml)
1 to 1/4 cups of powdered sugar (200 to 250g)
*1 medium to large lemon gives you about 3 to 4 tbsp of lemon juice. 1 large lemon is sufficient for this recipe, for both the juice and the zest.
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lemon poppyseed muffins to start your day. #muffins #lemonrecipes #lemonpoppyseed
Recipe:
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins! Moist and bursting with bright citrus flavor, with a little added crunch from the poppy seeds. A delicious morning treat!
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Homemade Lemon Poppy Seed Muffins Easy-to-Make Recipe - Cooking With Manuela
These lemon-poppy seed muffins are bursting with a summery citrus flavor. With a super soft and fluffy texture, and the added crunchiness of the poppy seeds.
To read about this and more recipes, visit my blog:
Ingredients: to make 12 muffins
- 2 eggs
- 6 tablespoons *(80 gr) unsalted butter
-1/2 cup (100 gr) of white sugar
-1/4 cup (50 gr) of brown sugar
-grated zest of 2 lemons
-juice of 1 lemon
-1/2 cup (120 ml) of milk
1 teaspoon of vanilla extract
-2 tablespoons (20 gr) of poppy seeds
-pinch of salt
-2 1/2 cups (375 gr) of all-purpose flour
-1 tablespoon (16 gr) of baking powder
-1/2 teaspoon baking soda
-1 tablespoon of coarse sugar or white sparkling sugar for decorating (optional)
Vegan Lemon Poppy Seed Muffin Recipe | The Chestnut Bakery
This easy vegan vanilla buttercream frosting is perfect for cupcakes, cakes, cookies, and more. The luscious and velvety texture is the ultimate sweet finishing touch to any baked goods with a creamy and rich vanilla flavour!
Full recipe:
Let me know in the comment below if you made these vegan lemon poppy seed muffins!
*I use bone char-free sugar for all of my recipes. I cover the topic in my article Vegan Baking 101 which you can find here: Go to the Is sugar vegan? section to learn more!
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Easy Lemon Poppyseed Muffins | Recipe makes TWO!
The perfect combination of sweet and tart, these tender muffins with a tart lemon glaze are perfect and there are just two of them! The perfect way to satisfy that muffin craving.
If you need a full size version of these muffins you can find it here:
Ingredients:
1/2 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup sugar
2 Tbsp melted butter
2 Tbsp beaten egg (not the whole egg)
1/8 tsp vanilla
1 Tbsp sour cream
1 Tbsp milk
1 Tbsp lemon juice
1/2 tsp lemon zest.
1 tsp poppy seeds
Lemon Glaze:
1/3 cup powdered sugar
1/2 tsp lemon juice
1/4 tsp vanilla.
Directions:
In a bowl, combine all dry ingredients and stir to combine.
Add in melted butter, egg, vanilla, sour cream, milk lemon juice and zest.
Mix just until incorporated and then add in poppyseeds. Don't overmix.
Spray muffin tin, just two of them.
Add in muffin batter. It will be full to the top, that is how you get a nice tall muffin.
Preheat oven to 425 degrees f.
Bake muffin for 5 minutes and then turn down the oven to 350 degrees F. Leave muffins in the oven.
Bake for another 11-12 minutes or until a toothpick comes out clean.
While they are baking mix up glaze:
Combine powdered sugar, lemon and vanilla extract to form a nice drizzling consistency.
Allow the muffins to cool for about 10 minutes and then drizzle with glaze.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking